My F&W
quick save (...)
Bacon and Onion Congee
© Todd Porter & Diane Cu

Bacon and Onion Congee

  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 4

Crisp bacon, chicken stock and sautéed onions make this congee rice porridge even more hearty, flavorful and satisfying.

  1. 8 slices uncooked bacon, cut into 1-inch pieces
  2. 1/2 medium onion, diced
  3. 7 cups chicken stock
  4. 1 cup raw long-grain white rice, rinsed
  5. 1/2 teaspoon kosher or sea salt
  6. Fresh cracked black pepper, to taste
  1. Heat a skillet over medium-high heat. Cook bacon pieces until crisp then remove bacon and blot on paper towel. Set bacon aside. Reserve 2 tablespoons of bacon oil for the next step.
  2. Heat a large pot and add bacon oil. Add onion and cook till soft and slightly brown and crisp, but not burnt.
  3. Add chicken stock, rice and salt. Bring the stock to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or burn at the bottom.
  4. Add the cooked bacon pieces, additional salt to taste and fresh cracked black pepper. Serve hot.
Notes As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.